A local wisp'er just got over it and recovered taste pretty quickly
after, but he's in his 30's....
On 11/26/20 2:34 PM, Ken Hohhof wrote:
Just the pies? If nothing had any taste, might be the virus, if
you’re saying the whole family had it. That’s supposed to be a
hallmark side effect, and one that lingers.
*From:* AF <[email protected]> *On Behalf Of *Steve Jones
*Sent:* Thursday, November 26, 2020 4:27 PM
*To:* AnimalFarm Microwave Users Group <[email protected]>
*Subject:* Re: [AFMUG] pumpkin pie questions
My poor mom, same recipe shes done for 60 years. Both pies she made
had no flavor at all, just pumpkin. Shes beside her self
On Thu, Nov 26, 2020, 2:38 PM Ken Hohhof <[email protected]
<mailto:[email protected]>> wrote:
I assumed that sweetened condensed milk would contain high
fructose corn syrup instead of sugar, and many websites make that
accusation. But checking the ingredients for the 2 major brands
(Borden/Eagle and Nestle/Carnation), they both say milk and sugar.
Then there’s the age old question, what’s the difference between
evaporated and condensed. Apparently they mean the same thing,
but condensed and sweetened for some reason always go together.
*From:* AF <[email protected]
<mailto:[email protected]>> *On Behalf Of *Bill Prince
*Sent:* Thursday, November 26, 2020 9:53 AM
*To:* [email protected] <mailto:[email protected]>
*Subject:* Re: [AFMUG] pumpkin pie questions
Here 'tis Ken. The recipe is for 2 pies; cut in half if you're
doing just one with 15 oz can of pumpkin pack instead of the big
29 oz one.
The recipe on the can has you more-or-less dump everything
together when mixing. What I found is that it comes out less dense
if you beat the eggs (really froth them up) before adding the
sugar and spices. Note also that this uses a lot more cinnamon;
uses brown sugar instead of white sugar; and uses sweetened
condensed milk instead of evaporated milk.
There is also a stovetop variation if you like a lighter, fluffier
kind of pie. It's a bit more work because you have to stir the
custard constantly over the stove, but it's a big hit with some of
my relatives.
*Enhanced Pumpkin Pie*
* 1 ½ cups brown sugar
* 1 tsp. salt
* 3 tsp. cinnamon
* 2 tsp. ground ginger
* 1 tsp. ground cloves
* 1 tsp. pumpkin spice
* 4 large eggs
* 2 15 oz. cans sweetened condensed milk
* 29 oz. pure pumpkin pack
Beat eggs in a large bowl. Throw in remaining ingredients,
starting with sugar & spices, and ending with
pumpkin and milk (mixing as you go).
Pour mixture into two unbaked pie shells.
Bake in preheated 425° F. oven for 15 minutes. Reduce temperature
to 350° F., and continue baking for an
additional 40-50 minutes. Pie is done when a knife inserted into
center comes out clean.
This recipe started out as the recipe printed on the back of
Libby's pumpkin pack, but evolved over a
number of years.
An interesting and fun variation on this recipe is to cook the
mixture in a pan on the stovetop until it is
"almost" completely cooked. This requires a lot of stirring to
keep it from sticking to the bottom of the pan,
and to keep it from becoming a total solid in the pan. It should
become quite a bit "fluffier" than your
typical pumpkin custard. Once this is done, spoon the
mostly-congealed mixture into a semi-baked pie
shell and bake for about 15 minutes at 350° F. The resulting pie
should be heaped high above the shell.
Use the same done-ness test as above.
bp
<part15sbs{at}gmail{dot}com>
On 11/25/2020 4:41 PM, Ken Hohhof wrote:
You’re not sharing the recipe with us, are you. Jaime would
share. At least give us some food porn.
*From:* AF <[email protected]>
<mailto:[email protected]> *On Behalf Of *Bill Prince
*Sent:* Wednesday, November 25, 2020 6:36 PM
*To:* [email protected] <mailto:[email protected]>
*Subject:* Re: [AFMUG] pumpkin pie questions
I have a special recipe that had its origins from the one on
the back of the Libby's can. It has evolved over the years,
and now all my relatives will only eat the pies I make. We
call it "/Bill's Enhanced Pumpkin Pie/" (TM)
If we're doing a big do with all the rels, I will make 2 pies.
This year I'm making one for tomorrow. I will make 3 or 4 more
as the holidays move along. I had one 15 oz can left over from
last year because we buy a mixture of the 29 oz and 15 oz, and
sometimes I have one or two left over. This year, the store I
went to had zero cans of any size. Good thing I had a spare.
I don't think it will ever go bad; at least not for a decade
or so.
Where I grew up in Illinois was just a couple miles from the
plant where Libby's packed all the pumpkin. At least for the
midwest (Morton Illinois). Almost every year the elementary
classes I was in would do a field trip to the Libby's pumpkin
plant, and we would all get a big can to take home with us.
The wife & I scored a 7 lb turkey for just the two of us. Put
it in brine for soaking until tomorrow.
bp
<part15sbs{at}gmail{dot}com>
On 11/25/2020 4:25 PM, Ken Hohhof wrote:
- Why (in the year of smaller Thanksgiving gatherings) can
I only find Libby’s pumpkin in 29 oz cans? (I didn’t wait
until the last minute either)
- Do most people make 2 pies anyway?
- They had store brand pumpkin in 15 oz cans, but who
makes the store brand pumpkin? I thought Libby had a lock
on it. Is it Chinese “pumpkin”?
- All the recipes (and pie crusts) call for 9 inch pie
pans, why do I have one 8.5 inch and two 9.5 inch?
- I decided to make one 8.5 and one 9.5, was that the
right decision? I had to kind of short-sheet the 9.5.
Sorry, I’m not making pie crust from scratch.
- How would I make pumpkin pie if they stopped printing
the recipe on the can? (same with green bean casserole
and chocolate chip cookies)
- The pumpkin has a best by date of Nov. 2022, should I be
stocking up? Can you make anything other than pie with it?
- I should ignore the expiration dates on the ground
ginger and cloves, right? The cinnamon I use up, but how
much ginger and cloves can you use?
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